🍲 Güveç

Name: Güveç
Total time: 150 min
Yield: 4
Cuisine: Turkey · Balkans
Ingredients: 600 g lamb or beef, cubed; 1 large eggplant, cubed; 2 green peppers, sliced; 3 tomatoes, chopped; 3 potatoes, cubed; 1 onion and 3 garlic cloves, sliced; 2 tbsp olive oil, 250 ml water; 1 tsp paprika, thyme, salt, pepper

Origin: Turkey · Balkans

420kcal

per serving · 350 g

120kcal

per 100 g

24 gProtein7 g / 100 g

24 gFat7 g / 100 g

24 gCarbs7 g / 100 g

Güveç is a meat and vegetable casserole slowly baked in an earthenware pot, the dish that gives it its name. Chunks of meat are layered with eggplant, peppers, tomatoes and potatoes, seasoned simply, and baked until everything is soft and the juices have melted together into a rich, tomatoey sauce. It is brought to the table in the clay pot, often with rice or bread on the side.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

Pork — checkbecause of: meat

Not vegetarianbecause of: meat

Not veganbecause of: meat

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

meateggplantblack peppertomatopotato

Recipe

4 servings150 min

Ingredients

600 g lamb or beef, cubed
1 large eggplant, cubed
2 green peppers, sliced
3 tomatoes, chopped
3 potatoes, cubed
1 onion and 3 garlic cloves, sliced
2 tbsp olive oil, 250 ml water
1 tsp paprika, thyme, salt, pepper

Method

Heat the oven to 180 °C.
Toss the meat with the oil, paprika, thyme, salt and pepper and put it in a clay pot or casserole dish.
Layer the onion, garlic, potatoes, eggplant, peppers and tomatoes on top and pour in the water.
Cover and bake for about 2 hours, until the meat is tender.
Uncover for the last 15 minutes to concentrate the sauce, then serve in the pot.

How to make it lighter

Choose a lean cut of meat and trim it well.
Use 1 tbsp oil instead of two; 1 tbsp oil ≈ 120 kcal.
Add more eggplant and peppers and fewer potatoes for a lighter, larger portion.

History

The name comes from the Turkish word for the clay cooking pot, and pot-baked stews of this kind are made across Turkey and the Balkans, where versions are known as đuveč in Serbia and gjuveç in Albania. Each region uses its own meat and seasonal vegetables.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →